The next time you want a change up on your regular breakfast or brunch why not try a Dutch Baby? While the name may not be PC (and do any of you know where it came from?)  They are delicious. They are basically large puffed pancakes or popovers with lots of lovely tender and crispy bits.

They are also deceptively easy to make yet spectacular served in a skillet with a bit of spiced fruit and some whipped cream. If you have more than one cast iron skillet they are a great recipe for entertaining because the simple batter mixes quickly and then they spend time in the oven unattended which leaves you free to entertain your guests or prepare other dishes.

Dutch Baby

• 4 Tablespoons butter
• 1/2 cup milk
• 2 eggs
• 1/2 cup all purpose flour
• large pinch of salt
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• powdered sugar to top
• spiced fruit and or whipped cream for serving

Preheat the oven to 425F for about twenty minutes. Heat a 10 inch cast iron skillet over a medium flame and melt the butter in it, turning to coat all of the pan. In a medium bowl, whisk together the eggs and milk and then add the flour and salt and whisk to combine until smooth.  Pour the mixture into the heated buttered skillet and cook without stirring for one minute. Immediately place into the oven and close the door. Do not open the door for at least the first 20 minutes. After 20 minutes reduce the heat to 350F and cook for another 10 to 15 minutes until puffed and golden. Remove and sprinkle the lemon juice over the top evenly then sprinkle with powdered sugar and lemon zest to cover top. Serve from the skillet and top with whipped cream and spiced fruit if desired.  Serves two to four people.

Spiced fruit

• about 2 cups of any fresh fruit you desire- peaches, nectarines, bananas, cherries or apples are all good- even pineapple
• 2 Tablespoons butter
• pinch of salt
• 1/2 teaspoon of cinnamon
• 3 Tablespoons of brown sugar

Wash and cut the fruit into bite sized pieces. Blot on paper towels or clean kitchen towel to dry. Melt the butter in a large  stainless steel skillet, add the fruit, salt, cinnamon and brown sugar. Cook for about three to five minutes until the sauce is bubbly and the fruit is softly cooked through. You can add a splash of liqueur if you wish- Calvados with apples, Amaretto with peaches, Cassis with berries, Poire William with pears etc. Serve warm over the Dutch Baby  and finish with lightly sweetened vanilla whipped cream.

By the way that La Pavoni Espresso maker I gave Rick for his birthday several years ago- one of the best investments ever! A little cinnamon tops my latte here…

Happy start to a great day 🙂